Bake chicken thighs (sprinkled with salt and pepper) in oven at 375 until done. Let cool a little bit then cut meat off into pieces and set aside. Bring 5 cups of broth to simmer in medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender (try a piece to see if it is done), stirring occasionally, about 40 minutes.

Meanwhile, blend 2 cups of corn with 1 1/2 cups of chicken broth either using an immersion blender or blender, until thick. Heat olive oil in large heavy dutch oven over medium-high heat. Add carrots, onions, 1 tsp salt and 1/2 tsp pepper and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to a simmer. Reduce heat to low and simmer. Add cooked wild rice, chopped up chicken, corn puree and remaining bag of corn. Cook another 15 minutes or so to blend flavors. Mix in milk or half and half. Adjust seasonings with salt and pepper if needed. Garnish each bowl with chives before serving.

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About Me and My Blog

With three kids, cooking dinner can be a challenge.... but it doesn't have to be! With a little planning, creativity and passion to feed your family healthy, wholesome meals... it can be done! This blog will have great dinner ideas for the entire family (yes your kids can and will eat fish if that is their only option) in addition to many other wonderful recipes that I come across.. so I invite you check back daily to see what delicious dish I have come up with!